Paleo AIP Greek Roasted Lemon Potatoes make the perfect side dish for Mediterranean meats & Autoimmune Protocol salads!
Looking for a nightshade-free version of the classic Greek side dish? This AIP elimination phase compliant copycat uses white sweet potatoes instead of gold or white potatoes. The flavor is out of this world and goes perfectly when served alongside Greek-style main entrees.
If you cannot find white sweet potatoes in your area, you could instead use yams, purple sweet potatoes, or regular orange sweet potatoes and this dish will still come out super scrumptious. Your whole family will ask for seconds, so you may just want to get out two baking sheet pans and make extra right here and now! These freeze and reheat well, too, so they are perfect for batch cooking and meal prep.
Grab the recipe in the post below!
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A Flavor FULL Side Dish!
If you’ve never had Greek lemon potatoes before – you are in for a real treat when you bake a batch of these Autoimmune Protocol compliant sweet potatoes. The lemon is definitely front and center, which is mellowed slightly by the sweetness of the root veggies.
You can use garlic powder instead of the dried garlic flakes, but I prefer the large flakes’ crunch and how they become “roasted” while baking!
Try these Paleo AIP Greek Roasted Lemon Potatoes served with my AIP Cucumber Garlic Salad and these AIP Gyro Wrap Sandwiches by Thriving on Paleo for a full Mediterranean spread!
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What Else Can I Serve These Paleo AIP Greek Roasted Lemon Potatoes With?
- Try them drizzled with my cool and creamy, dairy-free and egg-free Paleo AIP Avocado Ranch.
- Enjoy them served as a side dish to this luscious and rich Paleo AIP Chicken with Rosemary Mushroom Sauce.
- Try them alongside my Paleo AIP Slow Cooker Meatloaf instead of mashed sweet potatoes.
- Sprinkle some of these vibrant AIP Pickled Red Onions and really give your taste buds a flavor burst!
What else would you serve these potatoes with? Let me know in a comment below!
Paleo AIP Greek Roasted Lemon Potatoes
Ingredients
- ⅓ cup freshly squeezed lemon juice about 2 large lemons
- ⅓ cup bone broth or filtered water
- ¼ cup olive oil
- 1 ½ tsp coarse sea salt plus more to taste
- ½ tsp dried garlic flakes
- 2 tsp dried oregano
- 2 ½ lb small white sweet potatoes skin-on, scrubbed well then sliced into 1-inch thick wedges
- ¼ cup minced fresh parsley optional
Instructions
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Heat oven to 425. Line a large sheet pan with parchment paper.
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In a small mixing bowl, whisk together lemon juice, broth, olive oil, salt, garlic powder, and oregano.
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Add sliced potatoes to the sheet pan. Drizzle the lemon mixture over the top, then use tongs to coat well. Spread the potatoes out in an even layer.
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Bake for 30 minutes or until most of the juices have absorbed and the potatoes are nearly tender.
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Remove the pan from the oven. Toss potatoes with tongs, then spread into an even layer again.
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Bake 10 to 15 more minutes or until potatoes are fully tender, golden brown, and the juices are now thick and glazed.
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Serve sprinkled with additional salt and optional parsley if desired.
